Mash the Camembert with a fork. Add the egg yolk and blend well.
Add the onion, garlic, paprika, salt and pepper to taste. Mix thoroughly.
Turn onto
serving plate and shape into a loaf. Garnish with onion rings,
hard-cooked egg wedges and
parsley. [We often add small radishes
and paper-thin slices of cucumber.] Serve with good
dark bread.
Six appetizer servings

Beat together all of the cheeses until the mixture is smooth. (or
use
any of the soft cheese in any proportion desired.) Add the kirsch and
stir in the
toasted walnuts. Pack the cheese mixture in an earthenware
bowl and let it ripen in the
refrigerator for at least 24 hours. Serve the
cheese in a bowl surrounded with thin slices
of dark bread.